CN112899102A - Preparation method and process of red bean and coix seed wine - Google Patents
Preparation method and process of red bean and coix seed wine Download PDFInfo
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- 239000000463 material Substances 0.000 claims abstract description 38
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- 238000000034 method Methods 0.000 claims abstract description 31
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- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 238000010025 steaming Methods 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
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- 238000003892 spreading Methods 0.000 claims abstract description 10
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000007599 discharging Methods 0.000 claims abstract description 4
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- 235000013339 cereals Nutrition 0.000 claims description 92
- 239000002893 slag Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
- A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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Abstract
The invention relates to a preparation method and a process of red bean and coix seed wine, which comprises the following production steps: the method comprises the steps of raw material processing and crushing, material steaming, material moistening, material blending, distillation, groove throwing and reviving, gelatinization and spreading for cooling, fermentation and cellar discharging and distillation, wherein the raw material processing and crushing comprises the steps of baking red beans and pearl barley respectively in an oven or a roasting machine at 140 ℃ for 30-40 minutes, then wiping a hopper, adjusting the distance between gears to enable grinding materials to meet relevant requirements, starting a motor to put the grinding materials into the hopper for crushing, paying attention to whether the crushed materials meet the requirements or not while adding the grinding materials, and stopping the machine for adjustment if not, and grinding the high-temperature yeast powder into particles with the diameter of 1.2-1.5 mm. According to the preparation method of the red bean and coix seed wine, the raw materials are firstly baked at high temperature and then added in the links of starter propagation and wine making, and beneficial ingredients are gradually blended into the white wine through long-term fermentation, so that the trouble of simply decocting the red bean and coix seed is solved, and the health added value is increased for the white wine.
Description
Technical Field
The invention relates to the technical field of wine making, in particular to a method and a process for making red bean and coix seed wine.
Background
In recent years, with the improvement of income level of people and the pursuit of health, consumption behaviors gradually go from blindness to rationality, the trend of consumption upgrade is more and more obvious, the characteristics of health care wine health preservation just meet the requirements of people on health upgrade, and the concept of drinking health wine is gaining a wider market. Experts in the industry consider that the market has strong rigid requirements on health-care wine, but the health-care wine is mostly produced in a liqueur or wine preparation mode, and is rarely researched and developed by adopting the traditional Chinese liquor production process.
The health-care wine has long-standing history tradition for drinking health-care wine by residents in China, the folk nourishing and health-care concept is very popular, particularly in southern China and China coastal areas, no concept or habit obstacle exists for drinking the health-care wine, so that the health-care wine can be used by the old and some young people as daily habit to be consumed, and the health-care wine can become a dining table main corner from catering, large gear to class B stores, which indicates that the health-care wine starts to enter the lives of the young people. The method is characterized in that the wine is drunk in social occasions, more problems of more work and relationship are solved, so that the excessive single health wine is drunk, firstly, the taste is possibly not suitable for the social occasions, secondly, the health wine has certain efficacy, the excessive health wine is easy to generate side effects, thirdly, the health wine is always colored, the satisfied psychology of people for drinking the wine in social occasions cannot be solved, at present, only red beans are used as the wine in China, and the medicinal wine is mainly prepared by an extraction method, but the wine is prepared by combining the flavors of the two raw materials of the red beans and the pearl barley by utilizing a complex traditional wine-making process, and at present, the wine belongs to the first example in China. Because the red bean and the coix seed are rich in various nutrient components and have obvious medicinal effects, and the red bean and the coix seed are combined, the brewed red bean and coix seed wine is rich in various nutrient components required by human bodies, the flavor and personality of the white spirit are improved, and the healthy white spirit with unique style is produced.
Disclosure of Invention
The invention aims to provide a preparation method and a process of red bean and coix seed wine, which aim to solve the problems in the background technology.
A preparation method and a process of red bean and coix seed wine are characterized by comprising the following production steps: processing and crushing raw materials, steaming, moistening, blending, distilling, throwing away a groove for revival, gelatinizing, spreading for cooling, fermenting, and taking out of a cellar for distillation.
Preferably, the raw material processing and crushing comprises the steps of baking red beans and coix seeds for 30-40 minutes at 140 ℃ in an oven or a roasting machine respectively, then wiping a hopper, adjusting the space between gears to enable the grinding materials to meet relevant requirements, starting a motor to put the grinding materials into the hopper for crushing, adding the grinding materials, paying attention to whether the crushed materials meet the requirements or not, stopping the machine for adjustment, and grinding the high-temperature yeast powder into particles with the diameter of 1.2-1.5 mm.
Preferably, the steaming comprises the steps of steaming rice chaff, inspecting and removing impurities before using, wherein the steaming time is controlled to be 60 minutes, 80% of the steaming time is used for mixing with sorghum and other raw materials, 10% of the steaming time is used for mixing fermented grains before steaming wine, and 10% of the steaming time is used for sealing a cellar and covering a top. The cover is required to be opened, the steam needs to be sufficient, and the steam is required to be uniform during steaming.
Preferably, the moistening comprises moistening sorghum, red bean and coix seed before use, wherein the water temperature is controlled to be 55-60 ℃, the time is 30 minutes, and the water adding amount is controlled to be 40-60%.
Preferably, the batching comprises the steps of checking the accuracy of a weighing instrument and whether a container is clean or not, wherein the grain-to-grain ratio is 1: 4-5, the grain-to-bran ratio is 5: 1 of the weight of grain powder, the grain-to-yeast ratio is 5: 1, the grain-to-grain ratio is changed according to seasons, the operation requirement is stable, accurate, tight, fine and clean, and the batching is recorded by an operator in detail each time.
Preferably, the distillation comprises the steps of uncovering a plastic cloth from a pit which is fermented to the end, removing fermented grains which are mildewed at the upper part and the periphery, taking out the fermented grains, conveying the fermented grains to the side of a retort pot, stacking the fermented grains as high as possible, and storing large slag, secondary slag, tertiary slag and return grains separately and spreading the large slag, the secondary slag, the tertiary slag and the return grains at intervals and in layers with cooked rice chaff; the fermented grains are not required to have impurities such as cement paste and the like, water in a pot is replaced before the fermented grains are filled into the pot, the fermented grains are loosened and filled into the pot to be uniform, light, loose, neat, flat and slow, each pot is filled for about 25-35 minutes, the fermented grains are continuously filled when the fermented grains are required to be damp when the fermented grains are filled into the pot, the material is compressed for 5 centimeters thick, the middle of the fermented grains which are pushed by hands after the fermented grains are filled with the air is slightly higher than the periphery of the fermented grains for 5 centimeters, the cover is covered after the fermented grains are uniformly aerated, the fermented grains are distilled by slow fire, and the small air is gradually increased when the fermented grains are operated; and (3) increasing the quick-closing type gas after the gas is small, controlling the distillation time at 18-30 ℃, pinching 2-5 kg of the head, removing 1-10 kg of the tail, and ensuring that the alcoholic strength of the basic wine is 62-69% vol.
Preferably, the throwing groove is returned and returned to secondary slag after the last distillation of the large slag, the secondary slag is returned and returned to vinasse after the distillation, and the vinasse can be used together with raw materials and can also be used as feed.
Preferably, the gelatinization spreading cooling is that the materials are uniformly and loosely packed in a pot when gelatinization is carried out, preferably 60 minutes when round steam is measured, the materials are required to be cooked but not sticky, have no core in the inner part and do not form lumps, the gelatinized raw materials need to be taken out of the pot in time for spreading and cooling, the heat dissipation effect cannot be influenced if the gelatinized raw materials are too thick, and the temperature of the materials is 26-28 ℃ in summer when the materials are cooled to 15-17 ℃ in winter; measuring acidity: the acidity is between 1.0 and 2.4.
Preferably, the fermentation is to gelatinize and spread and cool appropriate raw materials, add the ground yeast powder, the compounding is homogeneous, enter pond moisture: 52-53% in winter; summer: 54 to 56 percent; in spring and autumn 53-55%, the temperature in the pool is controlled between 15-28 ℃; controlling the acidity of the pond to be between 1.0 and 2.4; after the fermented sludge is put into a pool, a viscous sludge is used for sealing a fermentation pool, the sealed sludge is smoothed and smoothed, the thickness is 8-10 cm, the fermentation pool is surely sealed tightly to prevent air leakage, then the whole fermentation pool is covered by plastic cloth, the periphery of the plastic cloth is compacted, the fermentation time is about 60 days, careful maintenance is carried out during the fermentation period, the fermentation period is usually checked once every other day to prevent cracks caused by the loss of the fermented sludge water, and the cracks are timely repaired if found.
Preferably, the cellar-out distillation is that after fermented grains are cellar-out, large, second and return grains are respectively distilled in a retort, the distillation technology requires that the fermented grains are loosened and filled in the retort to be uniform, light, loose, even, flat and slow, each filling of the retort takes about 25-35 minutes, the fermented grains are continuously filled when the fermented grains are filled in the retort after the fermented grains are turned to be damp, the material is compressed by 5 centimeters thick, the middle of the fermented grains is slightly higher than the periphery of the fermented grains after the fermented grains are filled, the fermented grains are covered after the fermented grains are uniformly aerated, the fermented grains are distilled by slow fire, and the small air is gradually increased when the fermented grains are filled in the operation; and (3) increasing the quick-closing type gas after the gas is small, controlling the distillation time at 18-30 ℃, pinching 2-5 kg of the head, removing 1-10 kg of the tail, and ensuring that the alcoholic strength of the basic wine is 62-69% vol.
Compared with the prior art, the invention has the following beneficial effects: the red bean and coix seed wine is prepared by adopting a traditional white spirit production process, removing means such as direct soaking and extraction of raw materials, directly processing the raw materials in a certain treatment mode, and adding the processed raw materials into two production processes of starter propagation and white spirit fermentation in wine brewing, wherein the traditional white spirit production process is ensured, medicinal active ingredients of medicinal and edible or traditional Chinese medicinal raw materials are added, the medicinal active ingredients are obtained by fermentation and distillation, the medicinal active ingredients are mild, no large stimulation is generated to human bodies, and the produced white spirit with a certain health value is obtained by storage and blending;
the red bean and coix seed have the characteristics of high fiber and low fat, and have good effects of relaxing bowel, reducing blood pressure, reducing blood fat, regulating blood sugar, detoxifying and resisting cancer, preventing calculi, building body and losing weight. Coix seed is a commonly used traditional Chinese medicine, is a common food which is common and frequently eaten, has sweet, light and slightly cold nature and taste, has the effects of promoting diuresis and reducing edema, strengthening spleen and removing dampness, relaxing muscles and tendons and removing arthralgia, clearing heat and expelling pus and the like, and is a commonly used diuresis-inducing and dampness-excreting medicine.
The production process is characterized in that the raw materials are firstly baked at high temperature and then added in the links of starter propagation and wine making, and beneficial ingredients are gradually blended into the white spirit through long-term fermentation, so that the trouble of simply decocting the red bean and the coix seed is solved, and the health added value is further added to the white spirit.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
A preparation method and a process of red bean and coix seed wine comprise the following production steps: the method comprises the steps of raw material treatment and crushing, material steaming, material moistening, material proportioning, distillation, groove throwing and returning, gelatinization and spreading for cooling, fermentation and cellar discharging and distillation, wherein the raw material treatment and crushing comprises the steps of baking red beans and pearl barley respectively in an oven or a roasting machine at 140 ℃ for 30-40 minutes, then wiping a hopper, adjusting the distance between gears to enable abrasive materials to meet relevant requirements, starting a motor to put the abrasive materials into the hopper for crushing, paying attention to whether the crushed materials meet the requirements or not while adding the abrasive materials, otherwise stopping the machine for adjustment, grinding high-temperature yeast powder into particles with the diameter of 1.2-1.5mm, the material steaming comprises the steps of steaming rice chaff, inspecting and removing impurities before using, the steaming time is controlled to be 60 minutes, wherein 80% of the material is mixed with sorghum and other raw materials, 10% of the material is mixed with fermented grains before steaming wine, and 10% of the material is used for sealing a cellar and capping. The steaming process requires open cover, sufficient steam and uniform steam feeding, the moistening comprises moistening sorghum, red bean and coix seed before use, the water temperature is controlled at 55-60 deg.C for 30 min, the water addition amount is controlled at 40-60%, the batching comprises checking the precision of a weighing instrument and whether a container is clean, wherein the grain tank ratio is 1: 4-5, the grain bran ratio is 5: 1 of the weight of grain powder, the grain yeast ratio is 5: 1, the proportion of the above components is changed according to seasons, the operation requirement is stable, accurate, tight, fine and clean, the ingredients are recorded in detail by operators each time, the distillation comprises the steps of uncovering a plastic cloth from a pit which is fermented to the end, removing fermented grains which go mouldy at the upper part and around, then the well taken fermented grains are sent to the side of a retort pot and piled up as high as possible, and large dregs, second dregs, third dregs and return lees are independently stored and are scattered with cooked rice chaff at intervals in layers; the fermented grains are not required to have impurities such as cement paste and the like, water in a pot is replaced before the fermented grains are filled into the pot, the fermented grains are loosened and filled into the pot to be uniform, light, loose, neat, flat and slow, each pot is filled for about 25-35 minutes, the fermented grains are continuously filled when the fermented grains are required to be damp when the fermented grains are filled into the pot, the material is compressed for 5 centimeters thick, the middle of the fermented grains which are pushed by hands after the fermented grains are filled with the air is slightly higher than the periphery of the fermented grains for 5 centimeters, the cover is covered after the fermented grains are uniformly aerated, the fermented grains are distilled by slow fire, and the small air is gradually increased when the fermented grains are operated; the quick closing type air is enlarged after flowers pass, the distillation time is controlled to be 18-30 ℃, the head is pinched for 2-5 kg, the tail is removed for 1-10 kg, the alcoholic strength of the base wine is ensured to be 62-69% vol, the throwing groove and returning activity comprises the step of distillation, the last time of distillation of large slag is returned to residue, the residue is returned to residue after distillation, the residue is returned to vinasse after distillation, the vinasse can be used together with raw materials and also can be used as feed, the step of gelatinization and spreading cooling is that the raw materials after gelatinization are required to be uniformly and loosely packed, the step of circular steam counting for 60 minutes is required to be done, the raw materials are required to be cooked but not sticky, no core exists in the pot, no pimple is produced, the gelatinized raw materials are required to be timely taken out of the pot for spreading and cooling, the gelatinized raw materials cannot be too thick when being spread, otherwise, the; measuring acidity: the acidity is 1.0-2.4, the fermentation is proper raw materials for pasting and spreading cooling, the ground yeast powder is added, the mixing is uniform, and the water content in the tank is as follows: 52-53% in winter; summer: 54 to 56 percent; in spring and autumn 53-55%, the temperature in the pool is controlled between 15-28 ℃; controlling the acidity of the pond to be between 1.0 and 2.4; filling the fermented grains into a pool, sealing the fermentation pool with viscous mud, troweling the sealed mud to 8-10 cm thick, sealing the fermentation pool tightly to prevent air leakage, covering the whole fermentation pool with plastic cloth, compacting the periphery of the plastic cloth, fermenting for about 60 days, carefully maintaining during fermentation, checking once every other day to prevent cracks caused by the loss of fermented mud water, timely repairing the cracks, discharging the fermented grains out of the pool, distilling large, secondary and return grains, wherein the fermented grains are continuously distilled in a retort manner after being discharged from the pool, the distillation technology requires that the fermented grains are loosened, filled into the retort to be uniform, light, loose, uniform, flat and slow, each retort is filled for about 25-35 minutes, the fermented grains are continuously filled until the fermented grains are wet, the material is compressed to 5 cm thick, filling the fermented grains by hand after filling the fermented grains, covering the middle of the fermented grains with gas for 5 cm thick, and covering the fermented grains with slow fire after the steam is uniform, when in operation, the small air is gradually increased when the two large air are small; the method is characterized in that the mouth closing is increased after the fast opening type gas passes through flowers, the distillation time is controlled to be 18-30 ℃, the head is pinched for 2-5 kg, the tail is removed for 1-10 kg, the alcoholic strength of the basic wine is guaranteed to be 62-69% vol, the raw materials are firstly baked at high temperature and then added in the links of starter propagation and wine brewing, and the beneficial ingredients are gradually blended into the white wine through long-term fermentation, so that the trouble of simply decocting the red bean and the coix seed is solved, and the health added value is increased for the white wine.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical scope of the present invention and the equivalent alternatives or modifications according to the technical solution and the inventive concept of the present invention within the technical scope of the present invention.
Claims (10)
1. A preparation method and a process of red bean and coix seed wine are characterized by comprising the following production steps: processing and crushing raw materials, steaming, moistening, blending, distilling, throwing away a groove for revival, gelatinizing, spreading for cooling, fermenting, and taking out of a cellar for distillation.
2. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the raw material processing and crushing comprises the steps of respectively baking red beans and coix seeds for 30-40 minutes at 140 ℃ in a baking oven or a roasting machine, then wiping a hopper, adjusting the space between gears to enable the grinding materials to meet relevant requirements, starting a motor to put the grinding materials into the hopper for crushing, adding the grinding materials, paying attention to whether the crushed materials meet the requirements or not, stopping the machine for adjustment, and grinding the high-temperature yeast powder into particles with the diameter of 1.2-1.5 mm.
3. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the steaming material comprises rice chaff which is subjected to steaming treatment, before the rice chaff is used, the rice chaff is inspected, impurities are removed, the steaming time is controlled to be 60 minutes, wherein 80% of the rice chaff is used for mixing with raw materials such as sorghum, 10% of the rice chaff is used for mixing with fermented grains before liquor steaming, and 10% of the rice chaff is used for sealing a cellar and capping. The cover is required to be opened, the steam needs to be sufficient, and the steam is required to be uniform during steaming.
4. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the moistening comprises moistening sorghum, red bean and coix seed before use, controlling the water temperature at 55-60 deg.C for 30 min, and controlling the water addition amount at 40-60%.
5. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the batching comprises the steps of checking the accuracy of a weighing instrument and whether a container is clean or not, wherein the grain-to-grain ratio is 1: 4-5, the grain-to-bran ratio is 5: 1 of the weight of grain powder, the grain-to-yeast ratio is 5: 1, all the ratios are changed according to seasons, the operation requirements are stable, accurate, tight, fine and clean, and the batching is recorded by an operator in detail each time.
6. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the distillation comprises the steps of uncovering plastic cloth from a pit which is fermented to the end, removing fermented grains which are mildewed at the upper part and the periphery, taking out the fermented grains, conveying the fermented grains to the side of a retort pot, stacking the fermented grains as high as possible, and storing large slag, secondary slag, tertiary slag and return grains separately and scattering the large slag, the secondary slag, the tertiary slag and the return grains at intervals and in layers with cooked rice chaff; the fermented grains are not required to have impurities such as cement paste and the like, water in a pot is replaced before the fermented grains are filled into the pot, the fermented grains are loosened and filled into the pot to be uniform, light, loose, neat, flat and slow, each pot is filled for about 25-35 minutes, the fermented grains are continuously filled when the fermented grains are required to be damp when the fermented grains are filled into the pot, the material is compressed for 5 centimeters thick, the middle of the fermented grains which are pushed by hands after the fermented grains are filled with the air is slightly higher than the periphery of the fermented grains for 5 centimeters, the cover is covered after the fermented grains are uniformly aerated, the fermented grains are distilled by slow fire, and the small air is gradually increased when the fermented grains are operated; and (3) increasing the quick-closing type gas after the gas is small, controlling the distillation time at 18-30 ℃, pinching 2-5 kg of the head, removing 1-10 kg of the tail, and ensuring that the alcoholic strength of the basic wine is 62-69% vol.
7. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the throwing groove is returned and returned to be secondary slag after the last large slag is distilled during distillation, the secondary slag is returned and returned to be vinasse after being distilled, and the vinasse can be used together with the raw materials and can also be used as feed.
8. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the gelatinization and cooling is that the materials are required to be uniformly and loosely placed in a pot during gelatinization, the materials are preferably cooked and not sticky, no core is generated in the pot, no pimple is formed, the gelatinized raw materials need to be taken out of the pot in time for cooling, the gelatinized raw materials cannot be too thick during cooling, the heat dissipation effect is affected, and the temperature of the materials is 26-28 ℃ in summer when the materials are cooled to 15-17 ℃ in winter; measuring acidity: the acidity is between 1.0 and 2.4.
9. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the fermentation is to gelatinize and spread and cool appropriate raw materials, add the ground yeast powder, the compounding is homogeneous, enter pond moisture: 52-53% in winter; summer: 54 to 56 percent; in spring and autumn 53-55%, the temperature in the pool is controlled between 15-28 ℃; controlling the acidity of the pond to be between 1.0 and 2.4; after the fermented sludge is put into a pool, a viscous sludge is used for sealing a fermentation pool, the sealed sludge is smoothed and smoothed, the thickness is 8-10 cm, the fermentation pool is surely sealed tightly to prevent air leakage, then the whole fermentation pool is covered by plastic cloth, the periphery of the plastic cloth is compacted, the fermentation time is about 60 days, careful maintenance is carried out during the fermentation period, the fermentation period is usually checked once every other day to prevent cracks caused by the loss of the fermented sludge water, and the cracks are timely repaired if found.
10. The method and process for preparing adzuki bean and coix seed wine according to claim 1, wherein the process comprises the following steps: the pit discharging distillation is that after fermented grains are discharged from a pit, large, secondary and return grains are respectively distilled in a retort, the distillation technology requires that the fermented grains are loosened and filled in the retort to be uniform, light, loose, even, flat and slow, each filling of the retort takes about 25-35 minutes, the fermented grains are continuously filled until the fermented grains get damp, the material is compressed by 5 centimeters thick, the middle of the fermented grains is slightly higher than the periphery of the fermented grains after being filled with the fermented grains, the fermented grains are covered after being uniformly aerated, the distillation is carried out by slow fire, and the small gas is gradually increased when the distillation is carried out, namely two large quantities and small quantities are achieved; and (3) increasing the quick-closing type gas after the gas is small, controlling the distillation time at 18-30 ℃, pinching 2-5 kg of the head, removing 1-10 kg of the tail, and ensuring that the alcoholic strength of the basic wine is 62-69% vol.
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